Reviewer:

I've been teaching myself how to make fudge lately, and I've found that it can be really tricky. If you've never made fudge before, this is not the recipe for you. Beginners should look for a recipe that contains either marshmallows, marshmallow fluff or cornsyrup. If you really want to make this recipe, you need to do your research and go through a couple botched batches of fudge to make it work. For starters, beating the fudge at the end is very important. Under or over beating will both lead to big problems in terms of how your fudge sets up. Do not stop beating until the moment the fudge starts to look less shiny, then stop immediately and pour it out. For more tips, you can check out the article "perfect fudge" on this site on the left of the screen. Hope that helps a bit.

Reviewer:

I made this just as it says. all other fudge's I have made use confectioners sugar and they turn out great. I did this as told using white sugar and it will not get hard. It's been in the fridge for almost 2 hours now still soft.

Reviewer:

this was my first attempt at fudge and with a candy thermometer it turned out! Helpful: a note elsewhere online indicating that for every 500 feet above sea level, reduce target temperature by 1 degree, therefore in Calgary at 3500 feet, 234 becomes 227 degrees. This worked perfectly. The fudge seems to be setting nicely with a glossy top. I have no clue as to how long this takes but am encouraged so far!